Roasted Chicken with Asparagus and Shiitakes | America's Test Kitchen

Ingredients

• 4 bone-in, skin-on split chicken breasts (about 3 pounds)
• Salt and pepper
• 1 tablespoon vegetable oil
• 4 scallions, white parts minced, green parts cut into 1-inch pieces
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 10 ounces shiitake mushrooms, stemmed and sliced thin
• 1/4 cup low-sodium chicken broth
• 1 tablespoon toasted sesame seeds